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Brill with pea pancakes and shrimp stew

Brian Turner from Great Food Bites
Fabulous seafood steals the show in this deliciously different recipe from Brian Turner

Brill with pea pancakes and shrimp stew

Method

1. Set the oven to 180C/gas 4. Put all the ingredients for the pancake batter into a food processor and whiz until smooth. Set aside.

2. For the pea filling, melt the butter in a saucepan and add the mint and peas; cook for five minutes. Stir in the flour and cook for a further three minutes. Season and keep warm.

3. Put the brill into a greased baking dish with the fish stock, shallots and white wine. Cook in the oven for about 10 minutes or so, until the fish flakes easily.

4. Heat a little butter in a frying pan and ladle in the pancake batter fry each one for 2-3 minutes on each side. As each pancake is cooked, gently press it into a 7.5cm stainless steel egg poaching ring or similar-sized mould.

5. Fill with the pea mixture and fold the pancake over to seal, pressing it down gently. Turn the rings over and turn the pancakes out. Keep warm. Repeat to make four parcels.

6. To make the shrimp stew, melt 30g of the butter in a saucepan and add 50g of the shrimps. Fry gently for one minute. Add the brandy and cook for another 30 seconds.

7. Remove the cooked brill from the stock and add the poaching liquid to the shrimps. Cook until reduced by two- thirds. Pour in the cream, add the remaining shrimps and stir in the diced tomatoes.

8. Add the remaining butter, a little at a time, until fully incorporated. Sprinkle the chives over and stir to combine.

9. Place a pancake parcel in four warmed bowls, top with a piece of brill, pour the shrimp stew over and serve immediately.